“memories are timeless treasures of the heart”

Another one of my favorite recipes that my grandmother used to make — eggplant in crushed tomatoes. She would cut up the eggplant, sauté it, and put a can of crushed tomatoes over it. My grandmother would make everything look so easy and quick; maybe it was because I was so young and had no concept of time.

• 2 small eggplants, cubed with skin on
• 1/2 container of mushrooms (optional)
• salt, pepper, garlic powder, to taste
• handful of fresh parsley
• basil to taste
• olive oil
• 1 – 28 ounce can of crushed tomatoes
• sugar (optional)
• 3 garlic cloves – minced
• grated cheese for topping

In a 3 qt. sauce pan, add about 2 tablespoons of olive oil, seasoning, minced garlic, and eggplant, sauté for a few minutes. Add crushed tomatoes, mushrooms, parsley, basil and sugar. Cook until the eggplant is nice and tender. Hope you like it.